Salsa Corn Dip

Ingredients:
1 pkg. cream cheese, cut into cubes
1 pkg. Old El Paso Taco Seasoning Mix
1 cup Old El Paso Thick 'n Chunky Salsa
1 can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers

Directions:
1. In microwave-safe 1 1/2-quart casserole, combine all ingredients; mix well. Cover.
2. Microwave on HIGH for 2 to 3 minutes. Stir well. Microwave on HIGH for 2 to 3 minutes or until thoroughly heated and cheese is melted.
3. Stir before serving. Serve with corn chips.

Cream Cheese Brownies

Ingredients
4 (1 ounce) squares German sweet chocolate
5 tablespoons butter
1 (3 ounce) package cream cheese, softened
1/4 cup white sugar
3 eggs
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
3/4 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup chopped pecans
1 teaspoon vanilla extract

Directions:

Melt chocolate with 3 tablespoons of the butter over very low heat. Stir constantly until smooth. Set aside to cool.

Cream remaining 2 tablespoons butter with cream cheese until smooth. Gradually add 1/4 cup sugar. Cream until light and fluffy. Blend into this 1 of the eggs, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.

Now beat the remaining 2 eggs until light and fluffy. Gradually beat into them 3/4 cup sugar. Continue beating until thickened. Stir in the baking powder, salt and 1/2 cup flour. Add to this the cooled chocolate mixture. Blend well. Stir in the nuts and 1 teaspoon vanilla.

Spread half of the chocolate batter into an 8x8 inch greased baking pan. Spread the cream cheese mixture over the top. Then drop the remaining chocolate batter by tablespoons over the top of the cream cheese mixture. Swirl through batter layers with a spatula for a marbled effect.

Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes. Cool in the pan. Cut into squares or bars.

Tuna Patties

Ingredients:
2 (6 ounce) cans tuna, drained and flaked
1 egg, beaten
3/4 cup dry bread crumbs
1 clove garlic, peeled and minced
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
1 tablespoon ketchup
1 teaspoon sesame oil
1 teaspoon black pepper
2 tablespoons vegetable oil

Directions:

In a large bowl, mix tuna, egg, bread crumbs and garlic. Blend soy sauce, teriyaki sauce, ketchup, sesame oil, and pepper into the mixture. Form the mixture into about 6 patties approximately 1 inch thick.
Heat oil in a medium skillet over medium heat. Fry each patty about 5 minutes on each side, until golden brown.

Comments:
These are quick and easy. Good with a bit of tartar sauce or put on a sandwhich with a bit of cheese.

Kid Made Ice Cream

Ingredients:
Ice Cubes
1/2 cup kosher salt
1 cup half and half
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 resealable sandwich bag
1 gallon size resealable bag

Directions:
Fill the Large half full of ice. Add the salt.In the small bag, mix half and half, sugar, and vanilla. Seal tightly.Place small bag inside large bagWrap a dish towel around the big bag and shake until ice cream thickens (about 5 minutes)Wipe the salt off the small bag and scoop into a bowl.

Watermelon Popsicles

Ingredients:
2-3 cups watermelon
1/4 cup water
1 tbsp fresh lemon juice
1/4 c. Sugar to taste or as needed depending on sweetness of watermelon.
(i used 1 1/2 tbsp. agave nectar which is a natural sweetener and mixes well with liquids)

Directions:
Blend all together in a blender. If you use the sugar you may want to melt it first in a saucepan with the water, then add to blender with watermelon & lemon juice. If you have a sweet ripe watermelon, you may not need very much sugar at all.Pour into popsicle molds, freeze and enjoy!

Cheeseburger Macaroni

Ingredients:
1lb. ground beef
2-1/4 cups water
1/2 cup catsup
1 tsp. Mustard (optional) I used a Honey mustard which gave it a bit of a sweet taste
2 cups (8 oz.) elbow macaroni
3/4 lb. (12 oz.) VELVEETA cheese cut up

Directions:
Brown meat in large skillet; drain.Add water, catsup and mustard. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover. Simmer 8 to 10 minutes or until macaroni is tender.Add VELVEETA; stir until melted.

Butterscotch Gingerbread Cookies

Ingredients:
3 cups flour
2 teaspoons baking soda
1 1/2 tsp cinnamon
1 tsp ground ginger
3/4 tsp ground cloves
1/2 tsp salt

1 1/2 cups packed brown sugar
1 cup shortening (or margarine)
1/3 cup molasses
2 large eggs
1 package of butterscotch chips

Directions:
Preheat oven to 350 degrees.

Combine flour, baking soda and spices in a bowl.

Beat sugar, shortening, molasses, and eggs in a large mixing bowl until creamy. Gradually beat in flour mixture until well blended. (It's thick, so using a mixer is a lifesaver!) If mixture looks a bit dry (mine did) add a splash of milk. Stir in butterscotch chips.

Drop by rounded spoonfuls onto ungreased baking sheet. Bake for 9-11 minutes.